EP0449557B1 - Verfahren zur Rückgewinnung wertvoller Stoffe aus Getreideabfällen - Google Patents

Verfahren zur Rückgewinnung wertvoller Stoffe aus Getreideabfällen Download PDF

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EP0449557B1
EP0449557B1 EP91302586A EP91302586A EP0449557B1 EP 0449557 B1 EP0449557 B1 EP 0449557B1 EP 91302586 A EP91302586 A EP 91302586A EP 91302586 A EP91302586 A EP 91302586A EP 0449557 B1 EP0449557 B1 EP 0449557B1
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Prior art keywords
fraction
bran
cationic
products
effluent
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French (fr)
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EP0449557A2 (de
EP0449557A3 (en
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Frank W. Collins
David Paton
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Her Majesty in Right of Canada Agriculture Canada, Minister of
Agriculture and Agri Food Canada AAFC
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Her Majesty in Right of Canada Agriculture Canada, Minister of
Agriculture and Agri Food Canada AAFC
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk

Definitions

  • This invention relates to processes for treating cereal grains and recovering bran, flour and minor high value products therefrom.
  • the processes are particularly, but not exclusively, useful for the treatment of oat grains.
  • CA-A-1 179 189 (corresponding to EP-A-0088498) an aqueous steeping process for recovering bran and an endosperm flour portion from oat grains is described.
  • oat grains which cannot be dry milled like corn (i.e. maize) or wheat grains due to their lipid content, and general kernel softness are steeped in water so as to liquefy the endosperm.
  • the grain is then split and an oat flour product is recovered from the liquid endosperm portion and a bran product from the insoluble portion.
  • the aqueous treatment does not, however, produce particularly shelf-stable products and it has now been determined that the aqueous bran and flour products can be refined and stabilized by an alcohol extraction process and that several additional added-value products can be recovered, by ion exchange techniques, from the alcoholic extractant.
  • the alcoholic extraction process may be applied to cereal grains such as wheat and rye in addition to oats, but such cereal grains such as barley and corn are not particularly amenable to processing in this manner.
  • WO89/01294 discloses a process for fractioning crops, in particular oats, into industrially or nutritionally usable fractions, by using dry milling or combined dry and wet milling and extraction.
  • the protein Before a dry milling step, the protein is denatured by heat and/or solvent treatment. Extruding and/or percussive, but not cutting grinding methods are used in one or several steps for the grinding, and/or for extracting lipids, polar solvents are used at a temperature of 50 to 90°C, and/or base extraction is carried out at a temperature of 50 to 75°C, in order to dissolve proteins and/or beta-glucans.
  • JP-A-61-171431 discloses the extraction from gluten (preferably wheat gluten) of a protein which inhibits the pancreatic and salivary amylase of man, pigs and rats.
  • the method involves extraction of a soluble component from the gluten by means of an alcohol (preferably aqueous ethanol), followed by an optional gel filtration, and by adsorption of the amylase-inhibiting component on anion-exchange material, followed by elution of the protein product.
  • US-A-3630754 discloses a process for milling cereal grains, e.g. wheat, maize, rye or sorghum, wherein the grain is subjected to a primary controlled milling in the presence of a nonaqueous liquid fat-extractive solvent to separate the bran layer constituents from the endosperm components and separate the germ fractions from the endosperm components, the products derived from the milling being subjected to solvent extraction and separation steps to yield a cereal grain oil and the fibrous, proteinaceous and starchy components of the grain in the final separation stages.
  • cereal grains e.g. wheat, maize, rye or sorghum
  • the major portion of fibrous component is separated from the other components following the primary milling but in advance of the final separation stages, the separated portion of the fibrous component is covered, and the unseparated components are separated in the final separation stage into the respective starch component, protein component, and the minor portion of the fibrous component.
  • An object of the present invention is to provide an aqueous alcoholic treatment process for cereal grains so as to produce a flour and other value added products.
  • Another object is to provide a bran product possessing functionality characteristic of its ⁇ -glucan gum component.
  • Yet another object is to provide stable bran and flour products having improved anti-rancidity.
  • a still further object is to provide an ion exchange technique for treating aqueous ethanolic treatment solutions so as to recover valuable by-products therefrom.
  • an aqueous alcoholic process for producing relatively pure bran and flour products from whole cereal grains without milling comprising:
  • a pure and stable oat bran product having a beta glucan content in the range 16-22% w/w and wherein said beta glucan is in a readily hydratable form such that a dispersion of said bran product in water at an effective gum content of 0.9% has a consistency coefficient of at least 8.8mPa.s
  • wheat and rye grain may be steeped in water containing about 0.1% active sulphur dioxide as described in CA-A-1 179 189 supra, but instead of merely crushing or macerating the steeped grain to release the liquefied endosperm, it has now been found advantageous to macerate the grain with ethanol, such as 95% ethanol, so as to provide 83% ethanol concentration in the slurry, for a few minutes in an in-line macerator (Fig. 1).
  • ethanol such as 95% ethanol
  • endosperm/bran aqueous ethanolic slurry is passed over a 20 mesh (0.841 mm) screen to separate a coarse bran fraction, which is macerated a second time with the 83% aqueous ethanol, and rescreened to produce a BRAN #1 product.
  • Minor amounts of bran and coarse endospermic flour may be recovered on 150 (0.105 mm) and 325 mesh (0.044 mm) screens and the bulk of the de-branned endospermic flour can be recovered, by any conventional liquid/solids separation step, from the liquor passing through the 325 mesh (0.044 mm) screen to produce a wet flour cake product designated FLOUR #1.
  • the aqueous alcoholic liquors of the various mash stages, now substantially free of all particulate material can be distilled to recover re-usable alcohol or further processed to recover value-added minor soluble components as described in more detail hereinafter.
  • the steeped seed (8.8kg) was macerated in 32.8 kg of 95% ethanol (effective ethanol concentration 83%) by circulating the slurry for five minutes through an in-line macerator (Fig. 1).
  • the slurry was passed over a vibrating screen deck consisting of 20, 150 and 325 mesh (0.841 mm, 0.105 mm and 0.044 mm) stainless steel screens.
  • the impure coarse bran fraction retained on the 20 mesh (0.841 mm) was macerated a second time in 3 parts of 83% ethanol solution, passed through a power-sieve fitted with a 20 mesh (0.841 mm) screen and then dried in a stream of air at 80°C.
  • the yield of primary bran flake was 0.67 kg (dm) and is designated as BRAN #1.
  • a second bran fraction was obtained from the 150 mesh (0.105 mm) screen of the vibrating deck and air dried to yield 0.180 kg (dm) as BRAN #2.
  • the fraction retained on the 325 mesh (0.044 mm) screen was observed as a coarse endospermic flour which yielded 0.3 kg (dm) as FLOUR #3.
  • the liquor passing through the 325 mesh (0.841 mm) deck screen contained the bulk of the debranned endospermic flour. This was subjected to any suitable liquid/solids separation step to yield a wet flour cake which gave 1.841 kg (dm) as FLOUR #1.
  • the liquor passing the 20 mesh (0.841 mm) power sieve was passed over a 2 deck vibrating screen (150 and 325 mesh [0.105 mm and 0.044 mm]) to yield minor amounts of fractions (0.98 kg (dm) - BRAN#3 and 0.033 kg (dm) - BRAN#4).
  • aqueous alcoholic liquors now freed of all particulate matter, were combined. These may either be distilled directly to recover reusable alcohol or be further processed to recover specific solubles as well as the alcohol.
  • the mass balance shows that 87.9% w/w of the starting dry matter of the oat groat was recovered through this process. Solids losses to the steepwater are estimated at 2-3% and the solids soluble in the aqueous alcoholic liquor are in the 9-10% range.
  • the major BRAN #1 and FLOUR #1 fractions are microbially acceptable.
  • the BRAN #1 and FLOUR #1 from Example 1 were analysed as follows: TABLE 1 Bran Flour 24.9% Protein (NX6.25) 17.4 % 4.5% Fat (either extract) 3.0 % 10.9% Starch 69.9 % 54.9% Total Dietary Fibre 3.0 % 35.9% Insol. Dietary Fibre 0.45% 19.4% Soluble Dietary Fibre 2.55% 93.5% Total Dry Matter 93.2 %
  • Macerating steeped oats in aqueous alcohol has the added advantage of causing the ⁇ -glucan gum component of the subaleurone cell walls to be retained in the bran. It is believed that during steeping, this gum becomes hydrated and upon contact with the alcohol is dehydrated. This has the effect of confering on the bran a kind of "instantizing" of the gum such that when a powdered form of the bran is dispersed in water, the slurry quickly thickens into a smooth viscous fluid within one hour.
  • commercial oat bran preparations contain the ⁇ -glucan gum component in the range 8-11% w/w, i.e., approximately 50% of the gum content of the alcohol macerated steeped bran.
  • US-A-4,028,468 teaches the isolation of ⁇ -glucan gum from an oat bran by co-extraction of the gum with protein, followed by protein precipitation.
  • the gum may be isolated by adding sufficient alcohol to precipitate it.
  • the present invention illustrates that it is possible to produce an oat bran preparation which is sufficiently high in ⁇ -glucan gum content where the gum has been "instantized” as a result of the alcohol macerating and steeping process.
  • This product readily hydrates and produces slurries that display the characteristic viscosity (consistency) and flow behaviour of the isolated gum. Avoiding the need to isolate the gum component offers certain economic savings in both capital equipment and operating costs and results in an oat bran preparation high in dietary fibre, but also possessing unique viscosity building functionality.
  • the primary flour (FLOUR #1) 1.07 kg (dm); a flour fraction retained on the 150 mesh (0.105 mm) screen of the triple vibrating screen deck (0.92 kg dm); a flour fraction retained on the 150 mesh (0.105 mm) screen of the double vibrating screen deck (0.435 kg dm) and a primary bran fraction from the 20 mesh (0.841 mm) power screen (0.843 kg dm).
  • Total material yield was 80% w/w (dm). Higher than expected losses occured in lines and pump heads since the wheat solids tended to quickly settle out of suspension, necessitating disassembly of the system to clear blockages.
  • Examples 3 and 4 while not optimum, do illustrate that the aqueous alcohol wet milling of oats can be extended to other cereals such as wheat and rye. Triticale, although not tested, might be expected to process in a similar fashion.
  • bran products of Examples 3 and 4 do not display the functionality (viscosity building) displayed by the oat bran of Example 1.
  • Wheat bran does not contain high levels of ⁇ -glucan gum, while rye bran, although containing this component, also contains substantial amounts of rye flour. It is also possible that within the operating parameters of this invention, the rye ⁇ -glucans do not become as hydrated as they do in oats.
  • the ethanolic waste solutions from the above treatments may, as indicated, be distilled to recover reusable alcohol directly or they may, according to further embodiments of the invention, be further processed by the use of anionic and/or cationic ion exchange resins to recover further minor but economically valuable products.
  • the further processing of the aqueous ethanolic solutions will be illustrated by way of example, it being appreciated that the alcoholic solutions from processing any of the cereal grains amenable to the processing steps described above in details may be used.
  • Hull-less whole oats ( Avena sativa L. cult TIBOR) were steeped and commuted with ethanol:water to give various solids (bran, flour, etc.) by the process of Example 1, and a waste ethanol:water stream.
  • the amount of effluent waste stream generated was approximately 80 litres per 4.5 kg initial weight of oats being processed.
  • the composition of the stream was approximately 80% ethanol containing not more than 6.75 gm/litre total solubles ( ⁇ 12% of initial weight dissolved in 80 litres: 0.12 x 4.5 x 10 3 x 0.0125 gm/litre).
  • the column recovery system ( Figure 2) consisted of 16 litres bed volume Sephadex R 25 Anion Exchanger (Quaternary aminoethanol-substituted dextran beads, in the formate form, pre-equilibrate and packed in 80% ethanol).
  • the ethanolic waste stream was passed through the column by gravity feed (constant pressure mariot device; 3 meters hydrostatic drop; flow rate approximate 380 ml/min).
  • ANIONIC FRACTION This eluate hereafter referred to as the ANIONIC FRACTION, was then evaporated to a thick greenish yellow syrup, resuspended several times in 3 litres of 80% ethanol and re-evaporated to remove the last traces of formic acid. The final syrup ( ⁇ 150 ml) was dispersed in 2 litres of isopropanol:water (2:1 v/v).
  • a) Analyses of the ANIONIC FRACTION Quantitative and qualitative proximate analysis were performed as follows: Qualitative analysis of the mixture was carried out by comparative thin-Layer chromatography (TLC) with appropriate standards and chromogenic detecting reagents as shown in Table 5.
  • Phenolic Acids TLC on silica gel G (Baker-Flex R 1B2-F layers) solvent: CHCl 3 :HOAc (95:5) detection: 0.1% diphenyl borinate: with 5% ethanolamine overspray: UV light ferulic acid ; p-coumaric acid : caffeic acid Alkaloids : TLC on silica gel G (Baker-Flex R 1B2-F layers) CHCl 3 :iso-propanol: HOAc (90:5:5) ethanolamine spray; Avenanthramides A, B, C, D, E, F, G, H, K, L, M, N, O, P, Q, R, S, T, U (as defined in Table 6) and several, as yet undefined structural analogues.
  • the NEUTRAL AND CATIONIC FRACTION prepared from the 4.5 kg steep of Example 5 was further fractionated by passing the processing stream outflow, from the Anion exchange column, directly through a cation exchange column consisting of Sephadex R C-25 Cation Exchanger (sulfopropyl-substituted dextran beads in the hydrogen form pre-equilibrated in 50% Ethanol).
  • a cation exchange column consisting of Sephadex R C-25 Cation Exchanger (sulfopropyl-substituted dextran beads in the hydrogen form pre-equilibrated in 50% Ethanol).
  • the column was washed with a further 2 bed volumes of 50% Ethanol and combined with the eluate to give a non-absorbed fraction which had in effect passed through both anion and cation exchangers and is referred to hereafter as the NEUTRAL FRACTION ( Figure 3b).
  • This NEUTRAL FRACTION was stored at room temp. until further analyzed.
  • the column was then eluted with the solvent Ethanol:H 2 O:conc. NH 4 OH 50:45:5 v/v/v using bed volumes of solvent.
  • the resulting eluate, termed the CATIONIC FRACTION was concentrated under reduced pressure, and resuspended and re-evaporated to a reddish-brown laquer and dissolved in 50% aqueous isopropanol.
  • a) Analysis of the NEUTRAL FRACTION Qualitative analyses of the neutral fraction was carried out using comparative Thin-Layer Chromatography, with appropriate standards and chromogenic detecting reagents.
  • Triterpene TLC, Silica Gel G (Baker-Flex R 2-F; CHCl 3 : Glycosides MeOH:H 2 O 70:28:2; detection 5 1% vanillin in 5% H 2 SO 4 in 50% isopropanol) Avenacoside , Desglucosyl- avenacoside and 5 additional glycosides of incompletely characterized chemistry.
  • Alkaloids Avenacin A , Avenacin A-1 Avenacin B , Avenacin B-1 (same solvent as above).
  • Lipids A number of mono-, di- and tri-acyl glycerides; monoglycosyl monoglycerides diglycosyl monoglycerides monoglycosyl diglycerides glycerol; stigmasterol (TLC CHCl 3 :MeOH:HOAc:Silica Gel G; H 2 SO 4 spray. CHCl 3 :EtoAc:etc.
  • the syrup was resuspended and re-evaporated several times with 100 mls 80% ethanol to remove the last traces of acetic acid and the final syrup taken up in isopropanol: water (67:33).
  • the column was then eluted with 800 mls (4 bed volumes) of the solvent ethanol:water:formic acid (70:20:10) to give a fraction term the STRONG ANION FRACTION. This fraction was treated as described above for the weak anion fraction to give a deep blue-purple solid solubilized in isopropanol:water (67:33).
  • Phenolics A new type of phenolic pigment of unknown precise structure soluble in aqueous alcohol with unusual properties of blue in acid solution and pink-red in alkali: stable for at least 6 months in aqueous alcohol at pH 3 to 11.
  • Phosphatides Lecithins TLC (CHCl 3 :EtoAc) phosphomolybdate reagent Organic Acids : malic acid , (tartaric acid?) (citric acid?) Amino Acids : glutamic acid , aspartic acid and several others
  • Uronic Acids glucuronic acid , galacturonic acid and traces of several others.
  • the waste ethanolic effluent from the processing of rye by the process outlined in Examples 1 and 5 was diluted to 50% ethanol from 80% ethanol previously used.
  • the purpose of doing so was twofold: First, the presence of alkylresorcinols in rye extracts prepared with non-aqueous solvents (e.g. chloroform, acetone, 100% methanol, 100% ethanol) or extracts containing relatively little water (e.g. 90%, 80% lower alcohols) is known. By diluting the 80% to 50% ethanol it was anticipated that the majority of these lipophilic compound would be precipitated. Secondly, the example of processing the effluent in 50% rather than 80% ethanol would further emphasize the adaptive utility of the ion-exhange procedure to a broader range of processing conditions.
  • non-aqueous solvents e.g. chloroform, acetone, 100% methanol, 100% ethanol
  • extracts containing relatively little water e.g. 90%, 80% lower alcohols
  • the column recovery system consisted of separate Sephadex R A-25 and C-25 dextran-gels approximately 200 mls. bed volume each.
  • the A-25 gel was prepared in the acetate form and the C-25 gel in the hydrogen ion form. Both gels were pre-equilibrated and packed in 50% ethanol.
  • the ethanolic waste stream (approx. 128 litres) was passed through the anion exchange column by gravity feed (3 meter hydrostatic drop) and directly through the cation exchange column. The interstitial liquid remaining in the columns after all effluent had entered was displace by washing the columns with a further 1.0 litre of 50% ethanol.
  • the clear, pale yellow effluent from the tandem columns, hereafter referred to as the NEUTRAL FRACTION was concentrated by rotary evaporation to a thick pale greenish-yellow syrup.
  • the trapped solvent was used for solvent recovery of the ethanol by distillation (azeotropic ethanol) for re-use.
  • Samples of the waste effluent taken at various stages of the ion exchange procedures showed the following pH values. Initial pH 7.0 prior to treatment; effluent after passage through anion exchanger: pH 6.3; effluent after further passage through cation exchanger: pH 6.3; NEUTRAL FRACTION after solubilization in 50% ethanol: pH 7.0.
  • the columns were eluted separately to recover the ANIONIC FRACTION (column elution with 4 bed volumes ethanol: water:glacial acetic acid 50:45:4) and the CATIONIC FRACTION (column elution with ethanol:water:conc NH 4 OH 50:45:5).
  • the individual ANIONIC and CATIONIC FRACTIONS were concentrated to brownish yellow lacquers under reduced pressure by rotary evaporation at 40°C. In both cases, the residues were resuspended and re-evaporated several times with 300 mls. 50% ethanol to remove the last traces of either acetic acid (anionic) or ammonia (cationic).
  • Amino Acids Numerous amino acids including Glutamine , Asparagine , Phenylalanine , Tyrosine , Leucine , Isoleucine , Tryptophan , Serine , Threonine were readily detectable in this fraction. (TLC for amino acids as described above was used). Numerous peptide and/or amino acid conjugates separated but not identifed as well.
  • Lipids A number of mono- and di- acyl glyderides; diglycosyl monoglycerides; free glycerol several uncharacterized sterols as conjugates (stigmasterol, cycloartol, sitosterols) (TLC:CHCl 3 :Acetic acid 95:5 H 2 SO 4 charring) no evidence of either Avenacosides or Avenacins found in this fraction (cf. oats).
  • the cationic fraction from Example 6 was further analysed and shown to contain a minor group of arylamine derivatives, which are herein described as Phenamines, which consist of a series of glycosides of 2-aminophenol.
  • the glycosides consist of one or more glucose moieties attached by ⁇ -glycosidic linkage to the phenolic hydroxyl function.
  • some phenamines appear to contain glactose as well as glucose. They are readily hydrolyzed non-enzymatically by weak acid and enzymatically with ⁇ -glucosidases (almond, yeast, bacterial) to give the sugar and the unstable aglycone 2-aminophenol.
  • This aglycone spontaneously oxidizes in air to give the dimer 2-aminophenoxazin-3-one .
  • the phenamines are not restricted to rye, and have been detected in a number of other monocot cereal grains by virtue of the free arylamine function. Using histochemical techniques on sectioned grains, the phenamines have been detected in oats, wheat, barley, rye and corn, and appear to be specifically localized in the aleurone cells. Until recently the exact structures of these phenamines and their spontaneous dimerization to 2-aminophenoxazin-3-one after hydrolysis was not known.
  • This dimeric aglycone does not appear to be present in undamaged grains but can readily be produced in broken or damaged grains presumably by the action of endogenous ⁇ -glycohydrolases. Due to their specific localization only in aleurone cell, the content in whole grains and whole grain flours is low but in mill fractions such as bran or bran-enriched mill streams the concentration may be as high as 0.1% dry weight.
  • the dimeric aglycone 2-aminophenoxazin-3-one is a well known antibiotic first isolated from Streptomyces spp. and marketed as Questiomycin A R . Preliminary evaluation of 2-aminophenoxazin-3-one from hydrolyzed phenamines in association with ruminant nutrition has shown some remarkable properties and potential applications at this time.
  • the avenanthramides described in Table 6 are believed to represent a group of over 50 members (including isomers) of alkaloids present in oat grains, but not in wheat, barley or rye.
  • the avenanthramides consist of conjugated forms of the aminophenolic acids, anthranilic, 5-hydroxyanthranilic, 4-hydroxyanthranilic and presumably 5-hydroxy-4-methoxy-anthranilic acid.
  • the conjugated forms contain various hydroxy/methoxy-substituted cinnamic or phenylpentadienoic acids attached via "pseudopeptide" linkage to the amine function of the aminophenolic moiety.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
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Claims (8)

  1. Verfahren zum Herstellen von reinen und stabilen Kleie- und Mehlerzeugnissen aus ganzen Getreidekörnern ohne Mahlen, wobei das Verfahren folgende Schritte aufweist:
    (a) Weichen der ganzen Getreidekörner in Wasser für eine ausreichende Dauer, um ihren Endospermanteil zu verflüssigen; gekennzeichnet durch:
    (b) Aufschließen des geweichten Korns in einer wäßrigen Ethanollösung, um das flüssige Endosperm freizusetzen, wobei eine Aufschlämmung aus Endosperm/Kleie und wäßrigem Ethanol gebildet wird;
    (c) Abfiltrieren der wäßrigen Ethanolaufschlämmung, um ein stabiles, unlösliches Kleieprodukt abzutrennen und rückzugewinnen;
    (d) Trennen und Rückgewinnen eines stabilen, unlöslichen Mehls aus der abfiltrierten wäßrigen Ethanolaufschlämmung; und
    (e) Rückgewinnen einer teilchenfreien wäßrigen Ethanollösung, die lösliche Getreidekorn-Nebenprodukte enthält.
  2. Verfahren nach Anspruch 1, wobei das Getreide aus Hafer, Weizen und Roggen ausgewählt sind.
  3. Verfahren nach Anspruch 1, gekennzeichnet durch Leiten der teilchenfreien wäßrigen Ethanollösung durch eine Anionenaustauschsäule, Rückgewinnen eines Abflusses einer kationischen Fraktion, Eluieren einer anionischen Fraktion aus der Säule, und Rückgewinnen von Nebenprodukten aus dem Abfluß der kationischen Fraktion und dem anionischen Fraktionseluat.
  4. Verfahren nach Anspruch 3, gekennzeichnet durch Leiten des kationischen Abflusses durch eine kationische Austauschsäule, Rückgewinnen eines Abflusses einer neutralen Fraktion, Eluieren einer kationischen Fraktion aus der Säule, und Rückgewinnen von Nebenprodukten aus dem Abfluß der kationischen Fraktion und dem kationischen Eluat.
  5. Verfahren nach Anspruch 3, dadurch gekennzeichnet, daß die aus dem Eluat der anionischen Fraktion rückgewonnenen Nebenprodukte Phenolsäuren, Alkaloide, Avenanthramide, Fettsäuren, Äpfel- und Citronensäure, Aminosäuren umfassen.
  6. Verfahren nach Anspruch 4, dadurch gekennzeichnet, daß die aus dem Abfluß der kationischen Fraktion rückgewonnenen Nebenprodukte freie Zucker, Phenole, Triterpen-Glykoside, Avenacin A, Avenacin A-1, Avenacin B, Avenacin B-1 und Lipide umfassen.
  7. Verfahren nach Anspruch 4, dadurch gekennzeichnet, daß die aus dem kationischen Eluat rückgewonnenen Nebenprodukte freie Zucker, Phenole, Aminosäuren und Lipide umfassen.
  8. Reines und stabiles Haferkleie-Erzeugnis, das einen β-Glucananteil im Bereich von 16 bis 22 % (Gew.-%) hat und wobei das β-Glucan in einer leicht hydratisierbaren Form ist, so daß eine Dispersion des Kleie-Erzeugnisses in Wasser bei einem effektiven Pflanzengummianteil von 0,9 % einen Konsistenz-Koeffizienten von wenigstens 8,8 mPa.s hat.
EP91302586A 1990-03-27 1991-03-25 Verfahren zur Rückgewinnung wertvoller Stoffe aus Getreideabfällen Expired - Lifetime EP0449557B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA002013190A CA2013190C (en) 1990-03-27 1990-03-27 Method of producing stable bran and flour products from cereal grains
CA2013190 1990-03-27

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EP0449557A2 EP0449557A2 (de) 1991-10-02
EP0449557A3 EP0449557A3 (en) 1992-11-25
EP0449557B1 true EP0449557B1 (de) 1996-09-04

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US6485945B1 (en) 1999-02-17 2002-11-26 Nurture, Inc. Polysaccharide compositions and uses thereof
US6624300B2 (en) 1999-02-17 2003-09-23 Nurture, Inc. Method for concentrating beta-glucan film
AU767424B2 (en) * 1999-05-06 2003-11-13 Ceapro Inc. Oat extracts: refining, compositions and methods of use
EP1204327A1 (de) * 1999-08-17 2002-05-15 Arthur P. Hansen Verfahren zur entfernung von unerwuenschtem geruch aus enzym-hydrolysierter haferkleie und das erhaltene produkt

Also Published As

Publication number Publication date
CA2013190C (en) 2000-06-06
EP0449557A2 (de) 1991-10-02
EP0449557A3 (en) 1992-11-25
DE69121749T2 (de) 1997-04-10
CA2013190A1 (en) 1991-09-27
US5169660A (en) 1992-12-08
DE69121749D1 (de) 1996-10-10

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